Red lentils are sweeter than green, brown or black lentils. These lentils that are mostly used in Indian and Middle Eastern cuisine. Of all the lentils, they cook quickly and they don´t require pre soaking. However, they don’t tend to keep their texture once cooked. Red lentils are a rich source of nutrition providing protein, fibre and numerous minerals.

Red Lentils have a mild taste and are used in Daal, curries and to thicken soups as well as to make lentil burgers. Red lentils are amongst the top ranked legumes for phenolic content. Lentils boast an antioxidant, antibacterial, anti-viral and anti-inflammatory effect and are cardio-protective.